Apr 4, 2013

Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.

I love making stir fries for dinner, what's better than throwing veggies and protein into a wok and having dinner ready in minutes.

Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). You can serve it as is or over brown rice, quinoa, noodles, whatever! I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while I'm cooking.

This is super quick, so if you plan on making a starch with this, start that first. I finally got around to using Jaden's rice bran oil which is made from the
outer layer of the rice kernel where all of the nutrients are found, is high in antioxidants and is perfectly suited for high-heat wok cooking. Of course, you can use another oil that has a high smoke point such as sesame, canola, or grape seed.

This is under 200 calories, Weight Watchers friendly at 5 points, gluten-free, low-carb, clean and can easily be adapted for Paleo.

Paleo note: For those of you who are on a Paleo diet, replace the cornstarch with arrowroot, rice oil with coconut oil and the soy sauce with coconut liquid aminos.

Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.

Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.

Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute. Serve immediately and top with fresh scallions.

love this, easy, tons of possible variations and gluten/dairy free! I would however be conscious about the amount of rice bran products used. Rice bran is consistently tested to have high levels of arsenic. The bran is the outer layer of the rice which absorbs arsenic from the soil/paddies. I'm not a food conspiracy nut but my sister does mercury/arsenic testing for a national food inspection agency. Not sure if the higher than normal levels (10%-20%) are found in rice bran oil or just the bran itself but I wanted to comment so readers could make an informed choice for themselves

Hi Gina, I have been recently enjoying many of your recipes and purchased the crockpot, misto, and food scale that you recommend. Any recommendation on a wok before I make my next purchase? Looking forward to this recipe too.

Gina, this looks delicious! I actually plan on making this tonight! My husband loves when I make stir fry. I don't have any rice oil so I will use some of the hot sesame oil- a little packs some much flavor!

The Spring stir looks more delicious than any other recipes, it is a healthy and good for diet plans as it consists more veggies.For Paleo dieters you have also given replacement for ingredients so thanks to that.

I made this tonight for dinner, and first of all...yum! I did double the soy sauce/lime juice/water/cornstarch mixture, but that was just personal preference. Second of all, you rock! I'm a huge fan :)

Thanks so much for all your yummy recipes! I've been doing an 8 week healthy lifestyle competition with friends called Feel Great in 8. Your website and recipes have made my goal of eating well and succeeding in the competeition so much easier. Thanks again!!!

Life time member here but fell off the wagon. So today is a new start after a few years so I turned to Gina...You keep things so on the move with new ideas and recipies. This chicken stir fry looks wonderful what a great beginning. When I joined WW yeas ago it was so boring you really help making a life change worth while. Love the fact you keep the points for us thats the best way to go. Keep em coming Gina!!

wow, my family devoured this and my 6 year old daughter was upset this morning that there weren't leftover for her to take for lunch to school today..it was delicious! I double of your recipes for my family of 6, I may have to start tripling them, they cant seem to get enough!

I really **DO NOT** like stir fry...but my husband does. So I decided to take one for the team and try it. WOW! It was really delicious. Now when I open my fridge or freezer I'm thinking of what I can combine it with to make this stir fry again. Yum!

I will be trying this. I don't have fresh ginger, do you think I could just use the powdered spice, which I do have? I love your recipes, Gina, thank you for all you do!!!Melissahttp://loosinghalf.wordpress.com/

I made this tonight and added pineapple because my toddler is obsessed with it. We ate it up happily. I really appreciate an Asian inspired dinner that doesn't require a million specialty Asian sauces and other condiments.

I made this tonight, added onions, doubled the sauce cause hubby loves sauce (added a tablespoon of date honey) and served it over white rice- amaze balls!!!I have to say this is like the 20th recipe i made from your site and we're not even doing WW, i love everything!

I'm such a picky eater but I loved this recipe! The chicken was amazing and tender. The only thing I did differently was substituted regular peas for the sugar snap peas. It was awesome. Thanks so much for this amazing recipe!